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Texas-Style Enchilada Casserole Fixings 1 pound ground throw 1/2 medium-size red onion, hacked 1 (4-ounce) can diced green chiles 12 (6-inch) corn tortillas, cut into 1-inch pieces 1 (10 3/4-ounce) can cream of mushroom soup 1 (2 1/4-ounce) can cut ready dark olives 1 cup gentle enchilada sauce 1/2 cup sharp cream 1 (8-ounce) block sharp cheddar, destroyed and separated Fixings: destroyed lettuce, diced tomato, finely hacked red onion Guidance Cook initial 3 fixings in a huge skillet over medium-high hotness, mixing until meat disintegrates and is at this point not pink. Channel well.Pasta-gamberetti-e-pinoli-macaroni-grill. Place meat blend in a huge bowl. Mix in tortilla pieces, next 4 fixings, and 1 cup cheddar; spoon blend into a softly lubed 11-x 7-inch baking dish. Sprinkle uniformly with staying 1 cup cheddar. Iron-rich-food Heat at 400° for 20 to 25 minutes or until effervescent. Serve goulash with wanted garnishes. "Eased up Texas-Style Enchilada Casserole:" Substitute 1 pound ground sirloin, 1 (10 3/4-ounce) would 98% sans fat be able to cream of mushroom soup, 1/2 cup light harsh cream, and 1 (8-ounce) block 2% diminished fat sharp cheddar. Continue as coordinated. Appreciate it !!! Cool. Japanese-beef-curry.